Welcome to the blog and website of Glowing Evenings Bake Shop where you'll see how everything is made and my feelings about it.

Wednesday, March 13, 2013

French Silk Pie

If you ask me what pie I recommend you get, this is it. It's an over-the-top, amazing pie that is full of rich chocolate flavor. My first memories of this pie was a Mrs. Smith's frozen French Silk pie that my parents would get for themselves and keep in the freezer--away from us kids. I didn't understand why we couldn't have this pie that looked so pretty and so chocolatey. I might or might not have tried to sneak a taste or two along the way.

I put those memories away for years until I was reading Pioneer Woman and came across her recipe. I remembered the forbidden pie and whipped (literally) one up. I've never been one to worry about raw eggs, and this pie proves that you have nothing to lose with 4 raw eggs.

If you keep pie crusts on hand, once one is baked, this pie comes together in about 20 minutes. And I always keep unsweetened chocolate close by, just in case I have a pie emergency where I need to throw one of these together quickly. If you don't even want to worry with a pastry pie crust, apparently the traditional version of the pie uses a graham cracker crust, and that's a super easy one. I'm still working on getting my blind-baked crusts to not shrink as much. I've tried a number of tricks, but they're still sliding down a little too much for my taste.

I don't tweak anything about the recipe above, but I don't add the whipped cream or chocolate shavings. I honestly don't think this pie needs anything except maybe a glass of milk or a cup of coffee.